This Roasted Turkey Breast recipe is perfect for Thanksgiving, Christmas, too other particular occasions. This oven roasted turkey breast is basted in garlic butter for a real season explosion! It’s unproblematic to prep together with it’second a real demo-stopper. The peel is perfectly crispy in addition to the marrow is and so succulent in addition to flavorful!
Why We Love This Roasted Turkey Breast Recipe
When I offset started cooking homemade turkey for our family unit on Thanksgiving, I started out alongside roasted turkey breast. It’sec a little more than fool-proof (in addition to quicker!), and only as juicy as well as delicious. This recipe is my get-to for uncomplicated vacation cooking.
- Easy. With solely xx minutes of prep, you lot’ve got ii hours of costless time to make sides!
- Juicy. Roasting the turkey skin-side up yields crispy skin in addition to juicy center.
- Flavorful. It’second filled alongside the flavor of garlic (twoscore cloves of garlic!) in addition to lots of herbs.
Variations on Oven Roast Turkey Breast
Instead of the garlic butter rub, yous could use an equal amount of turkey rub, Creole seasoning, Italian seasoning, blackened seasoning, or herbs de Provence.
How to Store in addition to Reheat
Store leftover roast turkey breast in an airtight container inward the refrigerator for upwardly to three days. To reheat, home the turkey inward a baking pan with about turkey stock or pan drippings in addition to bake at 350°F for about 30 minutes, or until warmed through.
How to Freeze
Freeze roast turkey chest in an airtight container for up to 3 months. Let thaw overnight in the fridge earlier reheating.
Serving Suggestions
Serve this delicious oven roasted turkey chest side by side to all of your favorite vacation side dishes. If yous necessitate a trivial inspiration, I dear it amongst cauliflower au gratin, cacio e pepe roasted potatoes, creamy garlic mushrooms, or sauteed carrots with scallions. And don’t forget the turkey gravy!
Generally, you lot desire to prepare virtually ¾-1 pound of turkey per someone. A v-vii pound turkey breast volition feed six-viii people.
Turkey takes almost 1 solar day for every iv-5 pounds to defrost. Defrost the turkey breast inwards the fridge for most ii-iii days, depending upon the size of your breast.
A turkey breast takes nigh 15-twenty minutes per pound to bake. If boneless, it will take almost ten-12 minutes per pound. For a five-vii pound breast, it should take almost 1½-ii hours to cook. Use this turkey roasting time chart to aid y'all design.
I do not comprehend my turkey breast unless I detect it is starting to brown as well much inwards the oven.
The internal temperature of a properly cooked turkey breast is 165°F.
This turkey breast is extra moist due to the lower oven temperature. However, if yous’re really worried almost it drying out, comprehend the chest with foil patch cooking, then withdraw the foil inward the terminal xxx minutes to crisp upwards the peel.
More Turkey Breast Recipes We Love
- Smoked Turkey Breast
- Deep Fried Turkey Breast
- Air Fryer Turkey Breast
- Bacon Wrapped Turkey Breast
- Instant Pot Turkey Breast
- Grilled Huli Huli Turkey Breast
- Crockpot Turkey Breast
- Thanksgiving Turkey Breast
v-Star Review
“This recipe is a garlic lovers dream turkey!! So moist in addition to delcious as well!.” – Cheryl south
Recipe
Roasted Turkey Breast Recipe
Ingredients
- five-7 pounds peel-on turkey chest boneless or os-inwards; natural in addition to un-brined
- sixteen tablespoons unsalted butter room temperature (2 sticks)
- 4 heads garlic divided
- i tablespoon Dijon mustard
- ane tablespoon chopped fresh rosemary leaves
- two teaspoons chopped fresh sage leaves
- two teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher table salt
- i teaspoon freshly earth dark pepper
- one lemon juiced in addition to zested
- ½ cup dry white vino
- 1 cup depression-sodium chicken broth
Recommended Equipment
- Roasting Pan
Instructions
- Preheat oven to 325°F in addition to occupation a large roasting pan amongst foil. Spray both sides of a wire rack alongside nonstick spray, as well as home the wire rack over the pan.
- Pat the turkey breast dry out, within as well as out, amongst paper towels and fix it, skin side upwardly, on the wire rack.five-7 pounds skin-on turkey chest
- Mince twenty cloves (virtually two heads) of garlic together with cutting the other 2 heads of garlic inward half.4 heads garlic
- In a pocket-size bowl, mix the butter, minced garlic, Dijon mustard, rosemary, sage, thyme, table salt, dark pepper, lemon juice, together with lemon zest together.sixteen tablespoons unsalted butter, iv heads garlic, 1 tablespoon Dijon mustard, one tablespoon chopped fresh rosemary leaves, two teaspoons chopped fresh sage leaves, ii teaspoon chopped fresh thyme leaves, two teaspoons kosher salt, ane teaspoon freshly earth black pepper, ane lemon
- Using your fingers, loosen the pare from the breast gist.
- Smear ⅓ of the garlic butter underneath the skin and straight over the nitty-gritty on each side of the breasts. Use the remaining ⅓ garlic butter to coat the outer skin of the breasts.
- Use ii-3 toothpicks per each one-half of the breasts to secure the pare to the breasts. This will go along the peel from shrinking also much during roasting.
- Pour the wine as well as broth into the bottom of the roasting pan, and gear up the garlic halves inward the roasting pan.½ cup dry out white wine, ane loving cup depression-sodium chicken broth
- Roast the turkey at inwards the preheated oven for one½-ii hours, or until the internal temperature registers 162°F-163°F on an moment-read thermometer when inserted into the meatiest office of the breast. If the pare is darkening likewise chop-chop, tent the turkey alongside aluminum foil.
- Remove the turkey from the oven in addition to tent snugly alongside foil for fifteen minutes before slicing.
- Taste the pan juices in addition to, if desired flavour. Serve the turkey with the pan juices.
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Becky’sec tips
- If frozen, permit the turkey thaw properly before cooking.
- Adjust the final cooking time based on the weight of your turkey; increment or trim back by fifteen-20 minutes per pound.
The turkey is cooked when the internal temperature registers 162°F-163°F on an moment-read thermometer when inserted into the meatiest part of the breast.
If the pare is darkening besides rapidly during cooking, tent the turkey with aluminum foil.
Be sure to let the turkey breast rest for at least xv minutes before slicing.
Watch the video to come across the footstep by pace recipe!
Nutrition Information
How to Make Roast Turkey Breast Step past Step
Prep the Turkey: Preheat your oven to 325°F together with job a large roasting pan alongside foil. Spray both sides of a wire rack with nonstick spray, too home the rack over the pan. Pat a five-seven pound pare-on turkey breast dry, within and out, amongst newspaper towels, and set up it skin side upward on the wire rack.
Make the Butter: Mince xx cloves (about ii heads) of garlic too mix with xvi tablespoons of unsalted butter, i tablespoon of Dijon mustard, 1 tablespoon of chopped fresh rosemary leaves, ii teaspoons of chopped fresh sage leaves, two teaspoons of chopped fresh thyme leaves, two teaspoons of kosher salt, one teaspoon of freshly ground black pepper, too the juice in addition to zest of ane lemon.
Coat the Turkey: Using your fingers, loosen the pare from the breast sum. Smear ⅓ of the garlic butter underneath the pare in addition to straight over the kernel on each side of the breasts. Use the remaining ⅓ garlic butter to coat the outer peel of the breasts.
Secure the Skin: Use ii-iii toothpicks per each one-half of the breasts to secure the pare to the breasts. This volition keep the skin from shrinking too much during roasting.
Add the Liquid: Pour ½ cup dry out white vino in addition to 1 loving cup low-sodium chicken broth into the bottom of the roasting pan. Halve the remaining ii heads of garlic in addition to fix them inwards the roasting pan.
Roast in addition to Serve: Roast the turkey in the preheated oven for one½-ii hours, or until the internal temperature registers 162°F-163°F on an minute-read thermometer when inserted into the meatiest part of the breast. If the peel is darkening besides chop-chop, tent the turkey with aluminum foil. Remove the turkey from the oven in addition to tent snugly alongside foil for xv minutes earlier slicing and serving alongside the pan juices.
